In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut.
Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with
confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into
candy shape, either eggs or patties. Place on a waxed paper-lined baking sheet.
Freeze until slightly firm, or approximately 2 hours.
Melt chocolate chips and shortening. Remove eggs from the freezer a few at a
time; dip into chocolate mixture until completely coated. Return to waxed paper;
refrigerate until hardened. Store in the refrigerator. Yield: 3 dozen.
1 8-ounce package of cream cheese, softened
1 tablespoon of butter, softened
4 cups of confectioners' sugar
1 cup of flaked coconut
2 cups (12 ounces) of semisweet chocolate chips
1 tablespoon of shortening
|The Munchies Director presents ...
Coconut Cream Filled Candy
at The Fatted Café